INGREDIENTS
Pastry
- Plain Flour, 240g
- Egg, 1 each
- Butter, 120g
- Thyme, 2 sprigs
- Water, approx 30ml
Tart Filling
- Brown Onions, 4 medium
- Apostle Crumble Cheese, 150g
- Olive Oil, 40ml
- Thyme, 2 sprigs
- Garlic, crushed, 1 clove
- Eggs, 3 each
- Balsamic Vinegar, 50ml
- Cream, 300ml
- Salt & Pepper, to taste
METHOD
Pastry
- Pre–heat oven to 180˚C.
- Rub the butter into the flour until it resembles bread crumbs.
- Gently work in thyme, egg and water until the mixture comes together and forms a smooth dough. DONOTÂ OVERÂ WORK.
- Flatten slightly and wrap in Glad wrap. Rest for 30 min.
- Lightly grease a 22cm flan tin. Roll pastry out to approx 3mm thick and line the flan tin.
- Blind bake for 10–15 min until the pastry case is cooked and golden brown in colour.
Tart Filling
- Slice onions and place in a sauce pan with the garlic and olive oil.
- Cook over a low heat until the onions have softened and turned a golden colour.
- Stir through the balsamic vinegar and thyme. Season to taste.
- Mix eggs and cream together.
Assembly
- Reduce the oven temperature to 165ËšC.
- Spread warm caramelised onions over the base of the pastry case.
- Scatter pieces of Apostle Crumble Cheese over the onions.
- Pour egg and cream mixture on top of onions and cheese.
- Cook until set and lightly browned – about 20 minutes – you should still have a slight wobble in the centre of the tart, the carry over heat will set this mixture.
- Serve warm or cold with salad.